Lahpet Thoke

Shopping list

• 100 g fermented tea leaves (lahpet) — rinsed if very salty

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• 150 g white cabbage — finely shredded

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• 100 g cherry tomatoes — halved

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• 2 clove garlic — thinly sliced

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• 1 tsp dried chilli flakes

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• 50 g roasted peanuts — roughly chopped

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• 2 tbsp toasted sesame seeds

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• 2 tbsp sunflower seeds — toasted

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• 2 tbsp dried yellow split peas — fried until golden

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• 1 piece lime — juiced

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• 1 tsp fish sauce

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• 2 tbsp vegetable oil

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• 2 tbsp fresh coriander — chopped

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Step by step

1. 1

   Heat the vegetable oil in a small frying pan over medium heat and fry the sliced garlic until pale golden and crisp, about 2 minutes. Remove and drain on kitchen paper.

2. 2

   In a large mixing bowl, combine the shredded cabbage, halved tomatoes, and fermented tea leaves.

3. 3

   Add the roasted peanuts, toasted sesame seeds, sunflower seeds, and fried split peas.

4. 4

   Pour over the lime juice and fish sauce, then sprinkle in the chilli flakes. Toss everything thoroughly to coat.

5. 5

   Scatter over the fried garlic and fresh coriander just before serving.

6. 6

   Serve at room temperature as a zesty salad or appetiser.